Work/Study Abroad

» Katrien Vander Straeten - asking for info on raw meat consumption

I based my article on personal experience and accounts of people I know. I am pretty sure I got it right on both the Belgian and the Calcuttan sides, but I have seen many contradictory attitudes to eating raw meat in the States.

On the one hand, the cold cuts counter at the supermarket won't sell spiced, raw hamburger meat ready for consumption. On the other hand, I know quite a few Americans who will only have their steaks raw (but then again, just as many who will have it cooked to the point of shoe leather).

And how is it in other cultures?

So I was wondering: what are your impressions? Please let us know which culture you are talking about, and if you have any idea about whether it are rational considerations of health and hygiene, or rather irrational beliefs, that guide the consumption of raw meat.

Thanks for your input!

Katrien

» Barbara Nicholson Bell - asking for info on raw meat consumption

Hi, Katrien! I know it must seem strange that well-refrigerated meats are not consumed raw here in the U.S., but we have strict laws concerning the butchering and packaging, as well as cooking guidelines, for meats. Beef in particular is to be cooked to a certain internal temperature, and chicken is packaged with the warning that you must wash your hands, surfaces and utensils after handling it.

It all comes down to health concerns for us, I believe. The risk of e.coli and salmonella are still very real even here in the U.S. and I would imagine it's even more of a concern in developing countries.

And with the thread of bird flu, mad cow disease, etc., why take the risk?